Raw-Vegan Chocolate Sauce

'Raw' Vegan Chocolate Sauce - use it for dipping, frosting or just lick it off your fingertips, HeeHee !!!  - From Canned-Time.com

A delicious, raw chocolate dessert sauce that can adapt itself from a creamy dipping sauce for fruits into a mildly sweet frosting for cakes or sweetbreads.  Mix in a handful of dried fruits and nuts and spoon onto wax paper to make Raw Nut Candies.

A wonderfully versatile  sauce from Carmella Soleil at Carmella’s Sunny Raw Kitchen.

Raw Vegan Chocolate Sauce - Great for dipping fruits (or just use your finger, HEE Hee!)  from Canned-Time.com

Adapted from “Carmella’s Raw Sunny Kitchen” – Raw Vegan Chocolate Sauce
Carmella’s original recipe called for Coconut Oil.

I thought the coconut taste was too strong for me and prefer a milder Vegetable spread option for the fat.
I also used powdered Coconut Palm Sugar mixed in with the water until it dissolved in place of the Agave in mine.

Soaking Pecans for Raw Chocolate Sauce - From Canned-Time.com

It’s really amazing that this creamy, sweet sauce comes from a dry almost bitter tasting nut like pecans.

I’d like to try a version with walnuts and see how that goes too.

So glad Carmella’s got this basic for us though already.

And I hope she is back on the road to recovery and getting some great care these days 🙂

Raw-Vegan Chocolate Sauce

What you will need for this recipe:

  • 3/4 cup raw cacao
  • 1/2 cup pecans, soaked
  • 1/2 cup raw liquid sweetener, or agave
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/4 cup + 2 tablespoons melted coconut oil (or Earth Ballance Vegetable Spread)
  • 1/4 cup + 2 tablespoons water
  • 3 tablespoons pure vanilla extract
  • 1/4 teaspoon sea salt


Mix wet ingredients together in a food processor then add in soaked, drained pecans.

Pulse until smooth.

Add in dry ingredients and blend for up to 1 minute for a liquid smooth consistency.

Pour into a sealed container and store in the fridge for up to 1 week.

To re-liquify, place chocolate sauce in a glass bowl and place the bowl in a larger bowl

full of hot water. The sauce will harden up in the fridge to the consistency of frosting but will

never be hard like chocolate candies.


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